Mallard Duck, Whole

Wild Mallard Duck Whole is a whole wild mallard duck — the most widely shot wildfowl in Britain and a bird of exceptional character. Wild mallard is considerably leaner than farmed duck. However, the flavour is far more intense and complex. As a result, it is a bird that rewards those with a little experience of game cooking. Furthermore, the breast is best served pink — medium at most. In particular, the legs benefit from slower, separate cooking for the finest result.

About British Wild Game Birds

Wild game birds are among the most sustainably sourced and naturally reared proteins available. They live free in their natural habitat. As a result, they feed on wild grains, berries, insects and seeds throughout their lives. This diet gives their meat a depth of flavour that no farmed bird can replicate. In particular, the meat is leaner and more muscular than domestic poultry. Furthermore, it is darker in colour — reflecting a life of genuine exercise and wild feeding. However, this leanness means wild game requires careful cooking. It is less forgiving than chicken and rewards those who pay attention to temperature and timing. Additionally, wild game is highly seasonal in the UK. The shooting seasons are strictly regulated to ensure sustainable populations year after year.

The game birds available from The Artisan Food Company are sourced from well-managed British shoots and trusted European suppliers. In particular, every bird is properly hung and prepared before despatch. As a result, the flavour is fully developed and the texture is exactly as it should be. Furthermore, game birds should always be brought to room temperature before cooking. Cold birds go into the oven unevenly and the result is always disappointing. Moreover, a brief rest after cooking is essential — it allows the juices to redistribute and makes carving considerably easier. Additionally, the carcasses of game birds make the most extraordinary stock and should never be thrown away after the meal.

How to Cook & Serve

To get the very best from Wild Mallard Duck Whole:

• Bring to room temperature and season generously inside and out with sea salt and pepper.
• Roast at 220°C for 25 to 30 minutes for a pink breast — this is the finest way to serve wild mallard.
• However, remove the breasts first if you prefer them pan-seared separately while the legs braise.
• Furthermore, wild mallard stock is extraordinary — simmer the carcass with orange, bay and thyme.

Perfect Pairings

Wild Mallard Duck Whole pairs beautifully with:

• A classic orange, bigarade or cherry sauce to complement the rich, gamey breast
• A full-bodied red Burgundy, aged Bordeaux or a robust Côtes du Rhône
• Braised red cabbage, roasted root vegetables or buttered savoy cabbage alongside
• Rowan jelly, redcurrant sauce or a splash of port in any pan sauce

Storage: Keep refrigerated and use by the date shown. Bring to room temperature for 30 minutes before cooking. Wild game birds also freeze well — freeze on the day of delivery for best results. Furthermore, defrost slowly in the fridge overnight before cooking. The carcass makes outstanding stock — simmer with aromatics for 2 to 3 hours after the meal. Delivered fresh and oven-ready.

However you cook it, Wild Mallard Duck Whole brings a depth of flavour and a connection to the natural world that no farmed bird can replicate. Moreover, taking the time to cook game well is one of the great pleasures of the kitchen.